Preheat oven to 350 degrees F. If the shrimp are already cooked and not raw, skip this first step. In a large skillet over medium high heat, melt half the butter with half the olive oil; add shrimp. Saute the shrimp just until light pink, slightly under-cooking them. Drain and remove the shrimp and set them aside.

Add the remaining butter and olive oil, and reheat the pan to medium high. Sauté the onion, celery and green pepper until softened. Add the andouille to the veggie mixture and saute until warmed through. Add in the cream of mushroom and cheddar cheese soups and heat through. Stir in the cooked rice and green onion; remove from heat. Add salt, pepper and hot sauce to taste; return shrimp to the pan and stir well. Turn out into a casserole dish that has been buttered or lightly coated with non-stick spray, toss bread crumbs with melted butter and bake at 350 degree F for about 20 to 30 minutes, or until bubbly.